| Ingredients: 2 Tablespoon(s) butter 1/2 Pound(s) chopped bacon 1 chopped onion, yellow 2 finely chopped carrot 2 finely chopped celery 1 Cup(s) split peas 3 Quart(s) chicken stock 2 Teaspoon(s) salt 1 Dash(s) to taste freshly ground black pepper 8 Slice(s) crusts removed bread, white |
Directions:
In a large stock pot or dutch oven, melt the butter over medium-high heat. When the butter has melted, add the bacon and cook, stirring frequently, until the bacon starts to brown (just slightly!) and render its fat. This will take about 3 minutes. Don't let the bacon brown and crisp! Add the onion, carrots and celery and turn the heat up to high. Saute for 2-3 minutes. Be sure to not let the vegetables brown, turning heat down if necessary. Pour in the split peas and the chicken stock into the pot and bring to the boil, stirring occasionally. Turn the heat down and simmer, covered, for 1 hour. Season to taste. Meanwhile, preheat the oven to 350 degrees Fahrenheit. Butter each slice of bread with 1 teaspoon butter then place on a baking sheet and bake for about 20 minutes, or until crisp (like big croutons). Divide the soup into bowls and served topped with toast. |